Instant Pot

Instant Pot Chicken Thighs with Kale and Mushrooms

January 24, 2018
2 Ratings
  • Serves 4
Author Notes

I adapted this recipe for the Instant Pot from a friend's "signature dish." The original preparation was quite messy and fussy with lots of pots to clean, oven time, and stress over crispy skin. You'll never get crispy chicken skin in an Instant Pot, so I've eliminated the skin. This is a one-pot-only affair that's quick to boot. —Caroline

What You'll Need
  • 2 pounds boneless, skinless chicken thighs
  • 1 bunch lacinato kale, washed and sliced into ribbons
  • 1 shallot, finely minced
  • 1 piece garlic, finely minced
  • 1 pound cremini mushrooms, washed and sliced
  • 1/4 cup dry white wine
  • 1/4 cup chicken stock
  • 1 dash kosher salt and fresh ground pepper
  • 2 teaspoons Old Bay seasoning
  1. Set the Instant Pot to the "saute" setting to preheat.
  2. Generously season the chicken thighs with Old Bay seasoning (it's what makes this dish so "signature"!)
  3. Once the Instant Pot is hot, add the olive oil and then sear the chicken thighs on all sides. You may need to work in batches. Once browned, remove to a clean plate.
  4. Keep the Instant Pot on the "saute" setting and add the mushrooms. Allow mushrooms to get nice and browned.
  5. Once the mushrooms are browned, go ahead and add the shallots, garlic, and kale. Season with salt & pepper.
  6. Once the shallots, garlic and kale have begun to soften, deglaze with the white wine and chicken stock. Scrape up those browned bits from the bottom of the pot.
  7. Set the Instant Pot to the "Poultry" setting for 12 mins.
  8. Once the Instant Pot is finished, release pressure manually or wait for the natural release. It's done! Enjoy on its own, or served over polenta.
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6 Reviews

Polly May 21, 2023
I’m not very familiar with Old Bay and from previous reading thought it was just for seafood. Well, what a delicious seasoning it is in this dish. I make a half recipe in a 3 quart Instant Pot.

The second time I made this I reduced the amount of chicken and slightly increased the mushrooms. Both versions were equally delicious.

I prefer the kale a little less cooked, so the second time I removed the mushrooms after browning them, cooked the shallot and garlic, deglazed the pan and added back the chicken. After the chicken was done I removed it, added the kale and browned mushrooms and cooked high pressure for 3 minutes before opening the pot and returning the chicken. A bit more fuss, but it left the kale a bit more toothsome.

Delicious recipe, my favourite way to eat kale.
Matt L. June 6, 2020
Wow! This is absolutely delicious.
I also used a Pressure Cook on High for 10 minutes and it was perfect.
I also only used white wine and omitted the chicken stock.
Andrea February 11, 2018
Help! My IP doesn’t have a Poultry button. I am simply going to pressure cook for 12 minutes, and hope for the best!
Caroline February 11, 2018
That will definitely work.
Marcia January 31, 2018
Damn. This is delicious. Use a couple TBS olive oil, and don't forget to put the chicken back in before step 7.... It's a keeper. Worth the purchase of a can of Old Bay. :D
Caroline February 1, 2018
Thanks! And whoops, thanks for catching that omission in step 7. Kiiiiinda important.